Description
A rich and creamy coffee cheesecake that balances sweet and bitter flavors, perfect for impressing guests at any occasion.
Ingredients
Scale
- 24 cookies Chocolate Sandwich Cookies
- 1/2 cup Unsalted Butter, melted
- 24 oz Cream Cheese, softened
- 1 cup Granulated Sugar
- 1/4 cup Cornstarch
- 4 large Eggs, room temperature
- 1 cup Sour Cream
- 1 cup Heavy Cream
- 2 tbsp Instant Espresso Powder
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream
- Optional Garnishes: Chocolate Shavings, Cocoa Powder Dusting, or whole Coffee Beans
Instructions
- Preheat the oven to 325°F (160°C).
- Prepare the crust by crushing the chocolate sandwich cookies and mixing with melted butter. Press into the bottom of a 9-inch springform pan.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add cornstarch, then eggs one at a time, incorporating each fully before adding the next.
- Add sour cream, mix smooth, then add heavy cream, espresso powder, and vanilla extract, mixing until combined.
- Pour filling over the crust, smoothing the top. Bake for 55-60 minutes until edges are firm, and center jiggles slightly.
- Cool at room temperature for about an hour, then refrigerate for a minimum of 4 hours, preferably overnight.
- For whipped cream topping, whip heavy whipping cream until soft peaks form, add powdered sugar, and whip until stiff peaks form.
- Spread or pipe whipped cream on top of the cheesecake and add garnishes as desired.
Notes
Ensure all ingredients are at room temperature for a smooth texture. Chill cheesecake properly before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg